Mexican Style Corned Beef & Baked Eggs

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4.80 from 5 votes

In a twist on huevos rancheros, eggs are baked in a rich tomato and corned beef ragu. Perfect for brunch or a light supper.

Servings:

Author: Helen Best-Shaw

Prep Time15

Cook Time20

Total Time35

Ingredients

1 tbs olive oil
1 small onion or large shallot – peeled and chopped
2 cloves garlic – peeled and chopped
1 orange pepper – deseeded and chopped
1/2 tsp dried chillis
1 can chopped tomatoes – a good quality brand will give a better result
1 red bell pepper
1/2 a 340g can Princes corned beef – diced
4 eggs – free range
60 g grated cheese – I use cheddar

To serve

Fresh coriander
1 lime cut into wedges
Tortilla chips

Instructions

Pour the olive oil into a large frying pan, add the onion and garlic and fry for a few minutes until starting to turn golden. Add the peppers, season with pepper and salt and fry until soft. Add the tinned tomatoes, the chilli and cook for about 5 minutes.
Once the sauce has thickened add in the Princes Corned Beef, stir and cook for another few minutes until you have a rich thick corned beef ragu.
Divide the mixture between 4 mini casseroles, or pour into one large gratin dish.
Make a well in the centre of each dish and pour in an egg. Top with a sprinkling of grated cheese. Bake at 180C / GM 4 for 15 – 20 minutes until the whites have set but the centre still has some wobble.
Top with fresh coriander and serve with a wedge of lime and some tortilla chips.

Notes

Make a double batch of the Princes Corned Beef ragu, freeze the extra for use as a quick and simple pasta sauce.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.